PECAN COFFEE CAKE WITH WARM CARAMEL SAUCE
This nutty sour cream coffee cake is rich enough to stand alone, but the bourbon caramel sauce elevates it to "special occasion dessert" status.
Provided by Molly O'Neill
Categories cakes, dessert
Time 1h35m
Yield 12 to 15 servings
Number Of Ingredients 15
Steps:
- To make the cake, preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan. Place the pecans in a food processor and pulse until they're chopped medium-fine; reserve 3/4 cup.
- Stir together the flour, baking soda, baking powder and salt and add to the pecans in the food processor. Pulse until pecans are ground and well mixed with the flour. Set aside.
- Using an electric mixer, cream the butter and sugar together until very light. Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla and bourbon. Add the flour mixture alternately with the sour cream, beginning and ending with flour and mixing just to combine. Fold in the reserved pecans.
- Scrape the batter into the prepared pan and bake the cake until the top springs back when touched in the center, about 1 hour and 10 minutes. Let stand for 10 minutes, turn onto a rack, reinvert and let cool.
- Meanwhile, to make the sauce, place the sugar in a medium saucepan and stir in the water. Use a pastry brush dipped in water to wash down any sugar crystals clinging to the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color.
- Remove from heat and carefully add the cream and bourbon. Return the pan to the heat and continue stirring until the mixture is smooth. The sauce can be made ahead and reheated.
- To serve, place a slice of cake on each plate and spoon some of the warm sauce beside it.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 25 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 193 milligrams, Sugar 34 grams, TransFat 0 grams
GOOEY CARAMEL-PECAN CAKE
A rich, caramel-pecan filling peeks out from tender layers of chocolate cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
- Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.
- Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.
Nutrition Facts : Calories 550, Carbohydrate 60 g, Cholesterol 75 mg, Fat 6, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 38 g, TransFat 1 1/2 g
PECAN SOUR CREAM COFFEE CAKE
For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.
Provided by Chef John
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
- Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
- Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 69.3 g, Cholesterol 101.1 mg, Fat 38.1 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 15.5 g, Sodium 473.7 mg, Sugar 43.4 g
CARAMEL PECAN COFFEE CAKE
Make and share this Caramel Pecan Coffee Cake recipe from Food.com.
Provided by Krista Finn 2
Categories Breads
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Mix batter ingredients into a sprayed deep dish pie plate.
- Stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well. Combine cinnamon-sugar ingredients in a small bowl.
- Top batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter.
- Bake by placing in a cold oven; set temperature to 350 degrees F.
- Bake 25 minutes until lightly browned and firm in the center.
- Cool slightly. serve warm.
Nutrition Facts : Calories 435.7, Fat 15.1, SaturatedFat 5.5, Cholesterol 20.4, Sodium 271.6, Carbohydrate 70.3, Fiber 4.3, Sugar 27.7, Protein 8.8
GOOEY CARAMEL PECAN COFFEE CAKE
From Cooking Pleasures, Feb/March 2008. Magazine decription reads: "A caramel glaze bakes beneath this tender coffee cake, becoming a tantalizing sticky topping studded with toasted pecans when the cake is inverted."
Provided by Burgundy Damsel
Categories Breads
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350*. Spray 9x2" round baking pan with cooking spray. Line bottom of pan with parchment paper; spray paper.
- Heat all topping ingredients except pecans in small saucepan over medium heat 5 minutes or until butter melts, stirring frequently. Pour into pan, coating bottom;sprinkle with pecans.
- Beat 6 tbsp of butter in large bowl at medium speed until creamy. Add sugar and 1/3 cup brown sugar; beat 3 minutes or until light and fluffy. Beat in eggs and vanilla until blended.
- Whisk flour, cinnamon, baking powder, baking soda and salt in medium bowl. At low speed, beat in flour mixture in 3 parts alternately with buttermilk, beginning and ending flour mixture. Spread batter over caramel layer.
- Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean and top is firm to the touch. Cool on wire rack 8 minutes. Invert onto serving plate; drizzle with any caramel remaining in the pan. Serve warm or at room temperature.
Nutrition Facts : Calories 342.7, Fat 17.1, SaturatedFat 7.2, Cholesterol 62.5, Sodium 170.2, Carbohydrate 45.5, Fiber 1.4, Sugar 29.4, Protein 4
1-DISH CARAMEL PECAN COFFEE CAKE (ROUND)
Make and share this 1-Dish Caramel Pecan Coffee Cake (Round) recipe from Food.com.
Provided by internetnut
Categories Breads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- MIX batter ingredients in a pre-sprayed 9-1/2 inch deep dish pie plate. Combine Cinnamon Sugar Topping Ingredients in a small bowl and set aside. Stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well.
- TOP batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter.
- BAKE by placing in a COLD oven; set temperature to 350°F Bake 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.
CARAMEL-PECAN MOCHA LAYER CAKE
My version of a prize-winning chocolate cake is irresistible, especially when the rich caramel sauce oozes down the sides. -Judy Castranova, New Bern, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.
Nutrition Facts : Calories 596 calories, Fat 33g fat (17g saturated fat), Cholesterol 122mg cholesterol, Sodium 346mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 7g protein.
PULL-APART CARAMEL COFFEE CAKE
The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. -Jaime Keeling, Keizer, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.
Nutrition Facts : Calories 204 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 457mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
PECAN COFFEE CAKE
My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big timesaver on such an event-filled morning. Everyone loves the crunchy topping. -Becky Wax, Tuscola, Illinois
Provided by Taste of Home
Time 45m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.
Nutrition Facts : Calories 335 calories, Fat 16g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 332mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE PECAN COFFEE CAKE - JUST RIGHT FOR ANY TIME!
Not yer average "okay, serve me for breakfast" coffeecake, this one screams: "Darhling, you simply MUST serve me as I am bursting with delicious flavors!" Calorie counters and carb-busters should cut smaller pieces--everyone else may have a normal-sized slice! Makes a very nice family-sized 'cake loaded with crunchy sweetness. Serve with a plate of fried eggs, fruit slices and milk, tea or coffee. Adapted from *Midwest Living* December 2006.
Provided by Debber
Categories Breads
Time 1h20m
Yield 1 spring-form pan, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350; grease & flour a 9-inch spring-form pan; set aside.
- Prepare FILLING & TOPPING MIXTURE: Mix flour, sugar, cinnamon; cut in butter until coarse crumbs, stir in chips, coconuts and nuts; set aside.
- Prepare CAKE PART: In a large bowl, cream butter and sugar, add baking powder & soda and salt; beat until well-combined; scrape sides if necessary.
- Add eggs one-at-a-time, beating well after each is added; add vanilla.
- Alternate adding flour and sour cream, beat (or hand mix) on low speed after each until combined.
- Spread half of the batter into prepped pan; sprinkle with half of the Filling/Topping mixture.
- Spoon mounds of remaining batter over the filling, then spread evenly as best you can; sprinkle remaining topping.
- Bake for 45 minutes; cover lightly with foil to prevent over-browning; finish baking for another 15-20 minutes.
- Cool in pan on wire rack for 20 minutes; then run a knife around the edges, remove sides of spring-form pan; cool for 30 minutes.
- Serve warm.
Nutrition Facts : Calories 543.9, Fat 27.9, SaturatedFat 15.6, Cholesterol 84.3, Sodium 309.1, Carbohydrate 70.3, Fiber 2.2, Sugar 41.8, Protein 6.3
CARAMEL-PECAN SOUR CREAM COFFEE CAKE
Make and share this Caramel-Pecan Sour Cream Coffee Cake recipe from Food.com.
Provided by Lvs2Cook
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For Cake: Cream butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.
- For Filling: Combine cinnamon, brown sugar, and pecans in small bowl.
- Assembly and Baking: Grease and flour 9x13 baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35 minutes at 350º. While baking, prepare topping.
- For Caramel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes.
- When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely.
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